CHOCOLATE PEANUT BUTTER DREAM BARS
Who doesn't like this dessert duo? Add your favorite combination of candies to garnish the tops of these chocolate peanut butter dream bars. -Cindi DeClue, Anchorage, Alaska
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. In a large bowl, finely crush 24 of the cookies; stir in melted butter. Press onto the bottom of an ungreased 9-in. square baking pan. Bake until lightly browned, about 10 minutes. Cool completely., In a small bowl, whisk pudding mix and milk until smooth; spread over cooled crust. In another small bowl, beat cream cheese, powdered sugar and peanut butter. Fold in 1 cup whipped topping. Spoon cream cheese mixture over pudding; gently spread to cover pudding. Spread remaining whipped topping over cream cheese layer. Cover and refrigerate for at least 2 hours. , Coarsely crush remaining 8 cookies. Sprinkle crushed cookies and chips over whipped topping before serving.
Nutrition Facts : Calories 448 calories, Fat 25g fat (12g saturated fat), Cholesterol 23mg cholesterol, Sodium 300mg sodium, Carbohydrate 50g carbohydrate (32g sugars, Fiber 2g fiber), Protein 8g protein.
PEANUT BUTTER CHOCOLATE PUDDING
"Being a diabetic with dietary restrictions, I was so pleased to find the recipe for this cool, satisfying dessert," says Shirlye Price of Hartford, Kentucky. "I can even serve it to company."
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 6 servings.
Number Of Ingredients 4
Steps:
- In a small bowl, mix 2 tablespoons milk and peanut butter until smooth. Fold in 3/4 cup whipped topping; set aside. In a bowl, beat pudding mix and remaining milk until blended, about 2 minutes. Let stand for 5 minutes. , Spoon half of the pudding into six parfait glasses or bowls; top with peanut butter mixture and remaining pudding. Garnish with remaining whipped topping.
Nutrition Facts : Calories 102 calories, Fat 3g fat, Cholesterol 1mg cholesterol, Sodium 144mg sodium, Carbohydrate 13g carbohydrate, Fiber 5g protein.
NUTTER BUTTER CHOCOLATE PUDDING
I wanted something a little different. My husband loves Banana pudding, so I used the same concept. It has been described as a Reese cup in a bowl.
Provided by Heather Stallings
Categories Puddings
Time 1h15m
Number Of Ingredients 2
Steps:
- 1. Make pudding according to the directions on the box.
- 2. Place Nutter Butters in a design in the bottom of another bowl.
- 3. Add about 3 cups of the pudding on top of cookies.
- 4. Add another layer of cookies.
- 5. Add the remainder of the pudding and top with more cookies.
- 6. Let sit in the fridge for at least 2 hours, but over night is better. The cookies start to get soft.
CHOCOLATE PEANUT BUTTER PUDDING PIE
[DRAFT]
Provided by Food Network Kitchen
Categories dessert
Time 4h30m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Whisk together the granulated sugar, egg yolks, cornstarch, salt and 1/3 cup of the milk in a large bowl.
- Heat the remaining 2 2/3 cups milk in a large saucepan over medium heat until hot but not boiling. Whisk half of the hot milk into the egg mixture until smooth, and then gradually whisk the egg mixture into the saucepan with the remaining milk. Bring to a boil, whisking constantly, and cook, continuing to whisk, until the mixture thickens, 6 to 8 minutes. Remove from the heat and whisk in the peanut butter until melted. Transfer to a bowl and let cool slightly, stirring a few times to prevent a skin from forming. Pour the filling into the crust, smoothing it out so that it reaches the edges of the pie crust. Press plastic wrap directly onto the surface and chill until set, at least 4 hours.
- When ready to serve, whip the cream and confectioners' sugar in a large mixing bowl with a hand mixer until medium/stiff peaks form.
- To assemble, top the pie with the whipped cream and garnish with the peanuts and chocolate chips.
CHOCOLATE NUTTER BUTTER PUDDING PIE
Make and share this Chocolate Nutter Butter Pudding Pie recipe from Food.com.
Provided by weekend cooker
Categories Dessert
Time 3h10m
Yield 10 slices, 10 serving(s)
Number Of Ingredients 5
Steps:
- Pour milk into a medium bowl.
- Add dry pudding mixes, and beat with wire whisk for 2 minutes or until well blended (mixture will be thick).
- Spoon 1 1/2 cups of pudding into 6 ounce Oreo Pie Crust, to with nutter butter cookies.
- Gently stir 1 1/2 cups whipped topping into remaining pudding, spoon over pie.
- Refrigerate for 3 hours, and top with remaining whipped topping just before serving.
Nutrition Facts : Calories 358.6, Fat 16.3, SaturatedFat 4.4, Cholesterol 7.2, Sodium 597.6, Carbohydrate 49.2, Fiber 1.5, Sugar 26.9, Protein 5.3
CHOCOLATE BREAD & BUTTER PUDDING
Give bread and butter pudding a makeover with pinwheel swirls, a marmalade glaze and the double-chocolate treatment. Easy comfort food for a lazy weekend
Provided by Cassie Best
Categories Dessert, Treat
Time 1h20m
Number Of Ingredients 8
Steps:
- Melt the chocolate and cream together in the microwave, stirring every 30 secs. Warm the milk in a large pan.
- Whisk the eggs and sugar in a large bowl or jug. Pour in the hot milk, whisking as you do, then add the chocolate mixture and whisk to combine.
- Remove the crusts from the bread (these will freeze well for breadcrumbs). Use a sharp serrated knife to cut the loaf into 4 or 5 slices along the length of the loaf (approx. 2cm thick) - this is easiest if you score where you want to cut along the top before slicing.
- Spread one side of each slice with the spread of your choice. Roll the slices up, from the shorter ends, then cut each roll in half or three so you have 10-12 roly-polys. Place them cut-side up in a baking dish. Pour over the chocolate custard, making sure each roll is soaked. Cover with cling film and leave for at least 30 mins so the bread can soak up all the custard, or you can put it in the fridge overnight, if you like.
- Heat oven to 170C/150C fan/gas 3½. Brush the tops of the bread swirls with the marmalade, then bake for 45 mins until the bread has puffed up and the custard is just set. Brush with marmalade again for a glossy finish, then serve warm with double cream.
Nutrition Facts : Calories 831 calories, Fat 40 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 99 grams carbohydrates, Sugar 48 grams sugar, Fiber 4 grams fiber, Protein 17 grams protein, Sodium 1.4 milligram of sodium
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CHOCOLATE PEANUT BUTTER PUDDING BARS - AVERIE COOKS
From averiecooks.com
4.5/5 (20)Calories 412 per servingCategory Bars & Blondies
- Preheat oven to 350F. Line an 8×8-inch baking pan with aluminum foil, spray with cooking spray; set aside.
- To the canister of a food processor, add 24 peanut butter cookies and process on high speed until broken down into very fine crumbs; set aside.
- To a small microwave-safe bowl, add the butter and heat on high power to melt, about 30 seconds.
- Add the melted butter to the peanut butter cookie crumbs and process on high speed to combine, about 30 seconds.
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- In a large mixing bowl, beat together the cream cheese and powdered sugar until completely blended. Fold in 1 ½ cups whipped topping.
- In another mixing bowl, beat together the pudding mix and milk for 5 minutes or until the pudding has thickened. (Check the package instructions.)
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- Melt butter and peanut butter in saucepan over low heat 2-3 minutes or until melted. Add chocolate; continue cooking 1 minute or until smooth. Stir in milk. Increase heat to medium. Continue cooking 4-5 minutes or until bubbles begin to form around edges.
- Combine sugar, egg yolks and cornstarch in bowl; beat with whisk. Stir small amount of hot milk mixture into egg mixture with whisk; mix well. Gradually add egg mixture to hot milk mixture. Cook over medium heat, stirring constantly, 1-2 minutes or until thickened.
- Pour into individual serving dishes. Cover; refrigerate until cooled. Garnish with whipped cream and chocolate shavings, if desired.
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